Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course or as is for an appetizer.
kosher salt, divided
shrimp, (30-40 per pound), peeled and deveined
extra-virgin olive oil
curry powder, preferably Madras (see Note)
freshly ground pepper
Preheat oven to 400 degrees F . Line a baking sheet (with sides) with parchment paper
. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
Meanwhile, toss shrimp
with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry
powder is made with a hotter blend of spices than standard curry powder.
Calories 253, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 259 mg, Sodium 548 mg, Carbohydrate 13 g, Fiber 4 g, Protein 35 g, Potassium 338 mg. Daily Values: Vitamin C 70%. Exchanges: Fruit 1,Lean Meat 5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet